Pineapple Upside Down Cake ( My Version) 

SO this is it my,  first written recipe.

 I always love pineapple its a fruit that I grew up eating so when I started baking  I wanna make sure that I have a handful of recipe that will feature this tropical fruit

In this recipe I use quite allot of cake flour as to my normal Chiffon cake the  reason being  is the process after the cake is bake it needs to be flip upside down .

Lets go over the ingridients

Brown Sugar Topping

3/4 cups of brown sugar( if you don't want it as dark as mine you can use light brown sugar)
4 tbs of butter
pineapple rings  I use 8 pcs which is about the whole can
glazed cherries (optional)

In a pot melt the butter and the brown sugar over medium to low heat stirring occasionally making sure that the sugar is not burning  once the  sugar is all melted and smooth turn of the heat. Then pour it over into the cake pan you are using ( In the video I melted the sugar and butter directly into my cake pan ) I use a ungreased round cake pan whic is 10X3"   in diamaeter but please feel free to use any cake pan that you have you might need 2 cake pan in other cases.

While the brown sugar topping is still pretty warm you can start laying out the pineapple rings in to your baking pan  and in the middle of the pineapple place glazed cherries if you ever decide to used glazed cherries. Set aside
.
Pre heat oven at 175 Deg C

 For the Cake

1 tsp of baking powder
1/4 cup of the pineapple juice from the can of pineapple ring
1/4 cup oil
1 1/2 cup cake flour
1 tsp vanilla
6 egg yolks
1/2 cup sugar


Beat the egg whites and then add the sugar, continue beating until the eggyolks changes colour into light pale yellow
Then add the liquid ingridients in no particular order .  (pineapple juice, oil, vanilla)
Combine baking powder and cake flour mix it or sift it if you prefer, then combine this with your eggyolk mixture Set Aside.

For the Meringue
6 egg whites
1/2 cup sugar
1/2 tsp cream of tartar

Begin by beating the eggwhites until frothy then add the cream of tartar  then gradually add the sugar once all the sugar is in continue beating until the meringue  riches stiff peak stage.


Combine the eggyolk batter to the meringue mixture but first add about 1/3 of the meringue into the eggyolkbatter using the folding method in mixing the 2 mixture together. This will lighten up the mixture.  Once everything is well combine add half of the meringue and repeat the same process,  until  the 2 mixture is combined.

Carefully pour the batter into the cake pan where the brown sugar topping is in , before baking give the pan a good tap againts the counter  to realese air bubbles.

Bake at 175 deg Celcius for about 40-50 minutes or until when you insert a toothpick in the middle and the toothpick come out clean.

Extra tip:
Half way thru baking cover the top with aluminum foil to prevent the top from browning up to much

Once the cake is bake, it is really really important to flip the cake upside down and remove it out of the pan , this will ensure that the cake will come out of the pan, if you let the cake cool down from the pan there is the high risk that the cake will be stuck on the top.


THANKS for taking the time to read the recipe and hope you give them a try

Have a good day

Love

My Sweet Ambitions